Tala Hua Gosht / Crispy Meat 'n Potatoes

1 lb boneless veal
3 smallish potatoes, peeled and diced
Canola oil
1.5 tbsp ginger+garlic paste
1/2 tsp turmeric, divided
1 tsp red chili powder
3/4 tsp roasted coriander powder
Pinch of black pepper powder
2 tbsp lemon juice (optional but highly recommended!)
Cilantro/Coriander leaves, chopped
2 small green chilies, chopped for garnish


1. Boil the meat with 3-4 cups of water, along with 1 tsp of salt and 1/4 tsp turmeric, till completely tender. Take the meat out and shred it with your fingers. Keep aside. Save about a 1/4 cup of the boiling liquid too.

2. In a large skillet, heat up 2 tbsp of oil and shallow-fry the potatoes till golden-brown and crispy. Remove them from the pan using a slotted spoon and keep aside.

3. In the same pan, add another 1 tbsp of oil and saute the ginger-garlic paste for a few seconds. Then plunk the shredded meat mixture right in, along with the saved cooking liquid, as well as the rest of the turmeric, red chili powder, roasted coriander powder, black pepper and another 1/2 tsp of salt (or more to taste).

4. Turn the heat up high and keep stirring the mixture till the liquid evaporates and the meat starts to brown at the edges and get crispy.
See the delectable crispiness happening? Brown food is good food!

5. Add the potatoes back in, as well as a handful of chopped cilantro/coriander leaves. Mix well, then turn off the heat. Stir in the lemon juice and serve, garnished with more chopped cilantro and green chilies.